Penang Chicken Curry
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 2
  • Preparation Time: 10
  • 1 tbsp Thai Red Curry Paste
  • 1 tsp garlic puree
  • ½ tsp turmeric powder
  • 1 tbsp peanut butter
  • 1 400g can thick coconut milk or cream
  • 2 tbsp double cream (optional)
  • 2 tbsp vegetable oil
  • 2-3 chicken breasts, sliced thinly
  • 2-3 lime leaves, sliced
  • 1 tsp palm sugar (or brown sugar)
  • 1-2 tsp fish sauce
  • ½ lime, juice
  • coriander for garnish
  • thinly sliced vegetables for garnish (your choice of carrots, peppers etc)
DIRECTIONS
  1. 1. Heat the oil in a wok then add the Thai red curry, garlic and turmeric
  2. 2. Fry quickly for 30 seconds until the oils begin to release
  3. 3. Add the peanut butter and fry for a further 20 seconds
  4. 4.Add the thick part of the coconut milk (approx top 30% of the can) and mix well
  5. 5.Add the chicken breasts and stir through, then fry for around 2-3 minutes
  6. 6. Next add the remainder of the coconut milk and sugar, fish sauce and lime leaves
  7. 7. Top with a little water if the coconut milk is not enough
  8. 8. Reduce the heat and allow to simmer for a further 10 minutes
  9. 9. Season with the lime juice and taste (add more salt/sugar or fish sauce as required)
  10. 10. Add the double cream, stir through then serve after garnishing